Recipe:
1. In a bowl, beat the egg yolks until creamy and add the milk, sifted flour, baking powder and chili powder.
2. Mix thoroughly until it is no longer lumpy and add the remaining ingredients and fold them in.
3. Let the mixture sit in a fridge for at least 15 minutes before frying.
4. Heat the oil in a deep-fryer to 350 F and start dropping the mixture by spoonfuls in the hot oil.
5. Fry until golden brown and drain on tissue paper.
6. Serve the lobster and shrimp fritters with lemon-mayo dip, tartar, roasted red pepper mayo or other sauce of your choice.
|